Panera's Broccoli Cheese Soup

INGREDIENTS

• 1 Tbsp melted butter
• 1/2 medium chopped onion
• 1/4 cup melted butter
• 1/4 cup flour
• 2 cups half-and-half cream
• 2 cups chicken stock
• 1/2 lb fresh broccoli (chopped into bite size pieces)
• 1 cup carrot, julienned, grated
• 1/4 tsp nutmeg
• 8oz grated extra sharp cheddar cheese
• salt and pepper
• crusty bread or bread bowl

INSTRUCTIONS

1. Sauté onion in butter. Set aside.
2. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes or until you see a noticeable golden brown color in your pan.
3. Slowly add in the chicken stock and whisk again to combine.
4. Add the broccoli, carrots and the sauteed onions, into the pot.
5. Simmer contents covered (stirring occasionally) for 20 minutes on medium heat.
6. Stir, add the half & half. Cook covered over low heat 20-25 minutes but do not bring to a boil. This may cause the milk to curdle.
7. Add salt, pepper & nutmeg. Note: you can purée half of your soup in a blender or with a handheld immersion blender if you choose however it isn't a requirement. Continue to cook the soup on low heat and slowly add the grated cheese a handful at a time and stir to avoid clumps.
8. Once all the cheese has been added and is melted, remove from heat, and serve immediately. Suggestion: serve with crusty bread or in a breadbowl.

NOTES